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Super Bowl Snacking: 6 Delicious Low-Carb Snacks for Game Day

Published: 1/31/22
26 readers recommend
By Lindsay Modglin

Game day is here, and we are here to help you with your snacks. These six easy recipes are all low-carb and are sure to be instant crowd pleasers! 

Ready for the big game? Whether you're a raving football enthusiast or just a fan of the commercials,  it's impossible to deny that the Super Bowl is a big deal. It's important to make sure you'll stay healthy while helping yourself to a few delicious bites.

"Traditional Super Bowl snack foods are less than ideal, even if you aren't living with diabetes," says Heather Hanks, nutritionist and medical adviser at Medical Solutions BCN. "The key here is to find snacks that contain no refined sugars and fewer carbs, a good source of protein, healthy fats, and fiber to keep you full and stabilize blood sugar levels."

Keeping these pointers in mind, these low-carb finger food options will have you partaking in the party without feeling too full or weighed down.

1. Quick Low-Carb Queso

A party wouldn't be complete without dip, and this quick queso recipe from Emily Krill, a food blogger living with type 1 diabetes, will hit the spot. Not only is it simple and fast, but it uses only three ingredients to make your shopping trip a breeze. Best part? It only has 2 grams of net carbs per serving! Pair it with your favorite veggies or low-carb chips, and you've got a winning game-day snack.

Ingredients:

  • 10 oz can of diced tomatoes with green chilies

  • 1 ¼ cups heavy whipping cream

  • 8 oz shredded cheddar cheese

Directions:

  1. Drain the can of tomatoes and chilies.

  2. Add cream to a medium-sized saucepan and bring to a boil over medium heat.

  3. Add shredded cheese to the pan and cook until melted, stirring constantly.

  4. Mix the tomatoes and chilies into the cheese sauce.

  5. Serve and enjoy!

2. Sam Talbot's Pimento Cheese Sandwich

Celebrity chef and television personality Sam Talbot, who also serves on The Diabetes Research Institute Foundation (DRIF) National Board of Directors, shares a delectable low-carb snack with the diaTribe community. This sandwich is not only super quick (less than 10 minutes) but also very versatile. Switch out the bread and pair it with your favorite veggies or dipping chips.

Ingredients:

  • 2 cups kewpie Japanese mayonnaise

  • 1 (4-oz.) jar diced pimento, drained

  • 1 tsp. tamari

  • 1 tsp. Worcestershire sauce

  • 1 tsp. finely grated onion

  • 2 tsp. sambal chili paste

  • 1 (8-oz.) block extra-sharp cheddar cheese, finely shredded

  • 1 (8-oz.) block sharp cheddar cheese, shredded

  • 1 (4-oz.) block white cheddar, finely grated

Directions:

  1. In a large bowl, mix the mayonnaise, pimento, tamari, Worcestershire, grated onion, and chili paste together until combined.

  2. Using a spatula, stir in all of the cheeses, making sure to scrape all the mayonnaise mixture up from the bottom.

  3. Spread on sandwich bread of choice.

  4. Serve and enjoy!

3. Buffalo Cauliflower Bites

A Super Bowl party isn't a proper one without buffalo wings. But for many low-carb eaters, a plate full of chicken wings can be a painful temptation. Emily Krill's delicious cauliflower recipe is a perfect way to satisfy your buffalo wing craving without blowing your healthy eating plan. Plus, these crispy bites are low on calories and carbs! The perfect snack for diabetes is only a few ingredients away.

Buffalo Cauliflower:

  • 1 head of cauliflower, cut into florets

  • ½ cup hot sauce

  • ⅓ cup oat fiber

  • 2 eggs, beaten

  • 1 (7-oz. bag) pork rinds

Ranch dressing:

  • 1 cup mayonnaise

  • ½ cup sour cream

  • ¼ cup heavy whipping cream

  • 2 teaspoons vinegar

  • 2 teaspoons dried parsley

  • 1 teaspoon dried dill

  • 1 ½ teaspoon dried chives

  • ½ teaspoon salt

  • ½ teaspoon black pepper

Directions:

  1. Add pork rinds or vegan pork rinds to a food processor or high-powered blender and pulse until it reaches the consistency of panko breading.

  2. In a large bowl, mix together cauliflower florets and hot sauce, making sure all pieces are completely coated with sauce.

  3. Set up a station with 4 bowls: the bowl of cauliflower florets, a bowl of oat fiber, the beaten eggs, and the pork rind bread crumbs.

  4. Cover a large baking sheet with parchment paper and spray with cooking spray.

  5. Roll the florets in oat fiber, dip them in the eggs and then roll them in pork rinds. It's easiest to hold the cauliflower pieces by their stem and just bread the tops. Place the florets on the cookie sheets. Spray them with cooking spray.

  6. For conventional oven: Bake at 400 degrees F for 25-30 minutes until just beginning to brown. For Air Fryer: Spray the bottom of the basket with cooking spray. Add the florets in one layer. Air fry them for 12-15 minutes, shaking at minute 5.

  7. Combine all ingredients for ranch dressing and serve with the Buffalo cauliflower bites along with some sticks of celery.

  8. Serve and enjoy!

4. Crispy Chickpeas

Mary Jones shares a crispy (and lightly salted) chickpea recipe that is sure to take game day to another level. They're a delicious, low-carb snack that can be made in just 20 minutes. Enjoy them for an app-time crunch, or add them to a salad for extra texture and a punch of flavor.

Ingredients:

  • Cooking spray

  • 1/4 tsp. smoked paprika

  • One can unsalted chickpeas, rinse and drain

  • ½ tbsp. toasted sesame oil

  • 1/8 tsp. salt

  • Two lime wedges

Directions:

  1. On various layers of paper towels, spread the chickpeas. You can top with more towels and then pat until completely dry. Roll the chickpeas under the towels to dry the sides.

  2. In a bowl, combine oil and chickpeas.

  3. Sprinkle it with smoked paprika, salt, and red pepper.

  4. Pour in the air fryer basket and use cooking spray to coat.

  5. Cook at 400-degree Fahrenheit for 12-14 minutes. Make sure to shake the basket occasionally.

  6. Squeeze lime over the chickpeas.

  7. Serve and enjoy!

5. Sweet Pepper Spinach and Artichoke Poppers

Since spinach and artichoke dip is already a winning combination, this fun twist on the classic appetizer will be a hit at your Super Bowl party. Kayla DiMaggio of The Fresh Fig makes it a bit lighter by using sweet peppers, which are full of vitamins A, C, and E, as well as folate, potassium, and vitamin B6.

Ingredients:

  • 1 lb mini sweet peppers halved

  • 16 oz. frozen chopped spinach

  • 1 jar of marinated artichoke hearts

  • 8 oz. vegan cream cheese

  • 1 cup vegan mayonnaise

  • ¼ cup vegan parmesan (optional)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon crushed red chili flakes

Directions:

  1. Slice your mini sweet peppers in half and remove the seeds.

  2. Drain the artichoke hearts but reserve 2 tbs of the oil for sautéing the spinach.

  3. Add the 2 tbsp oil to a pan and add the frozen spinach. Sauté over medium heat until the spinach is thawed.

  4. After your spinach has thawed, add the artichoke hearts, garlic powder, onion powder, and red chili flakes and stir to combine.

  5. Add the vegan cream cheese, vegan mayonnaise, and the vegan parmesan, and stir to combine.

  6. Using a spoon, fill each pepper half with the spinach and artichoke filling.

  7. Serve and Enjoy!

6. PBfit Snickerdoodle Protein Bites

These quick yet delicious bites are the perfect way to get your sweet tooth fix in a hurry. The Sugar-Free PBfit Peanut Butter powder adds a subtle nutty flavor to these cookies while packing in 4g of protein per serving. Your family and friends will love them too! Not only will these become a  celebration staple, but they'll also make a great after-dinner treat.

Ingredients:

  • 1 cup Sugar-Free PBfit Peanut Butter Powder

  • ¼ cup coconut flour   

  • ¼ cup sweetener of choice     

  • 4-5 Tbsp Water

For Rolling

  • 1 tsp cinnamon           

  • 4 Tbsp sweetener of choice

Directions:

  1. In a medium mixing bowl, combine PBfit, coconut flour, and sweetener until mixed well.

  2. Slowly add water and mix until dough forms.

  3. In a second smaller bowl, combine sweetener and cinnamon.

  4. Roll protein bites into the cinnamon mixture

  5. Refrigerate in an airtight container until firm

  6. Serve and enjoy!

Photo credits:

Queso and cauliflower bites: Emily Krill / Resolution Eats

Crispy Chickpeas: Mary Jones / Cooky Mom

Pepper spinach and artichoke poppers: Kayla DiMaggio / The Fresh Fig

Snickerdoodle Protein Bites: PBfit

About the authors

Lindsay Modglin is a nurse, writer, and digital marketing expert for the healthcare industry. She holds a professional certificate in Scientific Writing from Stanford University School of Medicine. As a... Read the full bio »

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